These dairy-free garlic mashed potatoes are creamy, full of flavor and made without cream or butter!
- 2 books Red potatoes (about 10 small potatoes), peeled and cut into wedges
- 1 cup Silk All Natural Unsweetened Almond Milk
- ¾ teaspoons garlic powder
- ½ teaspoon Salt
- ¼ teaspoons Pepper
Place the potatoes in a large saucepan and fill with enough water to cover the potatoes. Bring the potatoes to a boil, then reduce the heat to low, cover and cook for about 20 to 25 minutes, or until the potatoes are tender. Remove from the heat and drain the water from the pan.
Add the almond milk, 1/2 cup at a time, and mash with an electric hand mixer or potato masher, until the potatoes reach the consistency desired (I used about 1 1/2 cups). Stir in garlic powder, salt and pepper. Taste and add more seasonings, if needed.
Serve immediately. Enjoy!